DIRECTIONS

2) Beat eggs in small bowl with an electric mixer about 8 minutes until thick and creamy. Beat in sugar, a teaspoon at a time, until dissolved. Transfer mixture to a large bowl. Fold in sifted flour, cocoa, then butter and hot water. Spoon into prepared pan.

3) Bake for about 12 minutes until sponges spring back when touched lightly. Turn out immediately onto wire rocks to cool.

4) Chocolate Ganache : Combine the chocolate and cream in a small saucepan; stir over a low heat until smooth. Remove from heat; stand until thickened.

5) Beat cream and extra sugar in a small bowl with an electric mixer until soft peaks form. Split cooled sponges in half. Spread bases with cream; replace tops.

6) Spoon and spread Chocolate Ganache over cakes and sprinkle with coconut.